Rating: 4.8 stars
565 Ratings
  • 5 star values: 482
  • 4 star values: 59
  • 3 star values: 19
  • 2 star values: 3
  • 1 star values: 2

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Recipe Summary test

prep:
15 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

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  • In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.

  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.

  • For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Tips

The magazine version of this recipe uses 1 cup sugar.

Cook's Note:

For extra richness, substitute heavy cream for milk; for a lighter dessert, substitute 2% milk for whole milk.

Nutrition Facts

546 calories; protein 10.5g; carbohydrates 91.7g; fat 16.5g; cholesterol 128.8mg; sodium 387.3mg. Full Nutrition
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Reviews (594)

Most helpful positive review

Rating: 5 stars
04/20/2011
Hi all, it's me, SouthernGma. Wanted to let you know that if you have leftover hamburger, hotdog buns or rolls for sub sandwiches, you can split them and toast on a tray in the oven and use up that extra bread in making this bread pudding. Works just as well and a good way to use up bread before you have to feed it to the birds or toss it. 1/2 of a burger, hotdog or sub roll will equasl one slice of farmhouse-style bread. Read More
(560)

Most helpful critical review

Rating: 3 stars
11/06/2011
My pudding separated and curdled and is soggy. Can someone tell me what went wrong? Some say 375 is way too hot. I did quadruple the recipe to serve at church and allowed extra time testing for doneness along the way. Both pans turned out the same. Never had this happen before using another recipe. Read More
(56)
565 Ratings
  • 5 star values: 482
  • 4 star values: 59
  • 3 star values: 19
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
04/19/2011
Hi all, it's me, SouthernGma. Wanted to let you know that if you have leftover hamburger, hotdog buns or rolls for sub sandwiches, you can split them and toast on a tray in the oven and use up that extra bread in making this bread pudding. Works just as well and a good way to use up bread before you have to feed it to the birds or toss it. 1/2 of a burger, hotdog or sub roll will equasl one slice of farmhouse-style bread. Read More
(560)
Rating: 5 stars
04/19/2011
This is sooooo good! I just used reg white bread & altho I added 4 extra slices, I don't think it was enough because the pudding was a little too mushy for my taste. My fault tho, not the recipe's. If I use reg bread again, I think I would use at least 6 extras, possibly even more. The vanilla sauce is totally different than other vanilla sauce I've had/made before. It's thicker, like a thinned out pudding, so it kind of spreads over the bread pudding, instead of soaking down into the bread. It threw me at first but I really liked it! 1 more note, I put mine into a 3 qt dish because that's what I had availble. It baked perfectly in that size, puffing up over the top, but not spilling over & I didn't have to cover it at all, it was perfectly golden. Of course, it deflated while cooling(normal). I'm not sure mine would've fit into a 2 qt dish, as called for in the recipe. Read More
(202)
Rating: 4 stars
03/18/2012
This was tasty. Although, it is really sweet! I didn't have farm house bread, but the recipe said to use a "hearty" style bread, so I used bread from a homemade loaf I made the other day. I only had a small 1.5 oz box of raisins, and just used that. I don't care for raisins that much anyway. After 1 hour of baking I noticed the bread had risen to the top and the sauce was on the bottom. I stirred it lightly and then put it back in the oven for 10 minutes, and it thickened up fine. The bread pudding was very sweet, like I had said, so I do wish I would have cut back the sugar some. The sauce did have a nice brown sugar and vanilla taste. However, it is also really sweet and does thicken up almost immedietely after it cools just slightly. It might have to be thinned out a little, with some milk or cream, especially if using it the next day. Read More
(163)
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Rating: 5 stars
09/12/2011
This is the best Bread Pudding I have ever made! Everyone raved. I used a 1 lb loaf of Italian Bread and increased the servings to 12 (backed the white sugar down to 1 3/4 cups) and left the vanilla sauce at 8 servings. Absolutely perfect in every way. Thank you, SouthernGma for sharing this recipe. It will be used often and passed on to the family. Read More
(99)
Rating: 5 stars
01/24/2012
Excellent! I cut all of the sugars in half and it's still plenty sweet. Also cut butter back slightly. I used a large loaf of Italian bread cut into 1 1/2" cubes, well toasted in the preheating oven for about 10 minutes. I think that's the secret to it not being overly soggy. Used 2 1/2 C skim milk plus 1/2 C half & half in the pudding part, and in the sauce 1 C skim milk and 1/4 C half & half. Plenty rich. Will make this often! Read More
(64)
Rating: 5 stars
04/23/2011
This is excellent! Even my super picky husband loved it. Used toasted, cubed french bread and substituted finely chopped green apples for raisins (didn't have any) I added more cinnamon than called for to the bread pudding and the sauce (we love our cinnamon). This was just excellent. Thank you, SouthernGma! Read More
(63)
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Rating: 5 stars
10/15/2012
Absolute pure comfort for a fall, blustery day. Everyone is lickin their lips and rubbing their satisfied bellies in this house. I made it exactly as written. Next time, which will be real soon, I will try apple chunks and cranberries instead of raisins, and I might even flambé a little rum into the sauce just for fun. No changes are needed, just to add a little variety. Thanks Southern Grandma, I knew it had to be good if it came from your Mom's Bible...only very special things are kept there. Read More
(58)
Rating: 5 stars
04/26/2011
Excellent! The only thing I did different was I heated the milk because I wanted to make sure the sugar was fully dissolved. The family loved the bread pudding with the vanilla sauce on top. Thank you for a nice recipe. Read More
(57)
Rating: 3 stars
11/06/2011
My pudding separated and curdled and is soggy. Can someone tell me what went wrong? Some say 375 is way too hot. I did quadruple the recipe to serve at church and allowed extra time testing for doneness along the way. Both pans turned out the same. Never had this happen before using another recipe. Read More
(56)